• Vibrant Vegetable Strudel Image
    This roll of filo pastry is packed with colourful vegetables; spinach, butternut squash and red peppers which contrast with crumbled white feta cheese. Serve either warm or cold cut into slices. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.  
  • Lemon and Mint Leg of Lamb with Tarragon and Marmalade Carrots Image
    A classic centrepiece to enjoy over the long Easter weekend. This simple recipe infuses the lamb with a lemon mint purée and is served with sweet, caramelised roasted fennel. The cooking juices combined with the bed of onions make a delicious sauce. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.  
  • Hotplate Easter Cookie Cake Image
    This delectable chocolate cookie, baked in the AGA Cast Aluminium Sauté Pan on the simmering plate, results in a gooey texture that is simply irresistible. Served warm with a scoop of ice cream, the dessert is truly an indulgent treat. And if there happens to be any leftovers, the cookie can be enjoyed cold as well. Many thanks to AGA Specialist Dawn Roads for this fabulous recipe.
  • Hot Cross Bun Pudding Image
    A delicious take on bread and butter pudding made with hot cross buns and custard. The best hot cross buns to use are those which are lightly spiced, as these give a good flavour to the cooked pudding. Many thanks to AGA Specialist Dawn Roads for this lovely recipe.
  • Harissa Spiced Roast Chicken and Hassleback Potatoes Image
    This delicious alternative to roast chicken has flavours reminiscent of North Africa. The recipe is gently spiced, however use more harissa for a pronounced spicy taste. Serve with hot with Hasselback potatoes and roasted vegetables or cold as part of a sharing platter with giant couscous, griddled aubergines with yogurt, salad and dips. Many thanks to AGA Specialist Dawn Roads for this recipe.
  • Chocolate Orange Tiffin
    If you're looking for a quick and easy Easter dessert, we've got you covered. This chocolate orange tiffin is the perfect rich and indulging treat for your family or to give as a lovely Easter gift. It's also brilliant for adding in any leftover chocolate or biscuits and will go well with an afternoon cup of tea. 
  • Slow Roast Shoulder of Lamb
    Enriched with delicious flavours, our slow roast lamb is the perfect informal summer entertaining dish. One of the best things about cooking slow roast shoulder of lamb, is that it can be prepared in advance and left to cook in the simmering oven using our Anodised Deep AGA Roasting Tin, whilst still enjoying family time. No constant checking and it does not matter if it cooks for an hour or so longer then stated. 
  • Easter Macaron Cake with Peanut Butter Frosting
    A simply sponge made special with delicious peanut butter frosting and decorated with French-style macarons. Have a go at making some of your own or use ready-made. Many thanks to AGA Demonstrator Naomi Hansell for this fabulous recipe. 
  • Rack of lamb with a herb crust
    Spring lamb is in season at Easter and two racks of best end interlaced together make a splendid centre piece for Easter lunch. Ask your butcher to French trim the racks of lamb (the fat and meat trimmed away from the tops of the bones.) Recipe from AGA Specialist Dawn Roads.   
  • Cauliflower on a baking tray
    A delicious and healthy side, ideal for serving as part of an Easter feast. Recipe produced by AGA Specialist Dawn Roads. 
  • Pistachio Simnel Cake
    Originally made with ground almonds this version uses popular pistachio nuts for the marzipan. Start the preparation a day before baking. Recipe by AGA Specialist Dawn Roads. 
  • Children decorating Easter egg nest cakes
    These have become a firm favourite for Easter and are so easy to make with young children. Get them to decorate the chocolate nests with mini Easter eggs, fluffy chickens or edible sugar bunnies. Recipe by AGA Specialist Dawn Roads. 
  • Biscuits in shape of chicks
    These fruity biscuits were traditionally baked and eaten around Easter. The citrus of the mixed peel is said to represent the suffering of Christ on the cross. The addition of mixed spice is favoured in the West Country. Recipe produced by AGA Specialist Dawn Roads. 
  • hot cross buns on a tray
    Although it seems hot cross buns are available all year round they are traditionally served on Good Friday. Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year. Recipe courtesy of AGA Specialist Dawn Roads.   
  • Cauliflower and Leek Bake in Portmeirion dish
    A perfect accompaniment to an Easter feast or delicious on it's own for supper. Recipe produced by AGA Specialist Dawn Roads. 
  • Parsnip bake
    Ideal as a side dish or as an accompaniment to a roast dinner. Recipe produced by AGA Demonstrator Penny Zako. 
  • Raw carrots
    A delicious take on carrots for a roast dinner. Recipe produced by AGA Demonstrator Penny Zako. 
  • Roast Rib of Beef with Yorkshire Puddings
    A classic dish all the family are sure to enjoy. 
  • Trio of Fish
    To suit everyone’s taste for fish! This trio features white, oily and smoked varieties. Ensure the fillets are the same size and thickness, so they all cook in the same time. 
  • AGA Roast Potatoes
    Roast potatoes in the AGA are perfect every time – with crispy skins whilst remaining beautifully fluffy inside.
  • Hot Cross Bun, Chocolate and Rum Pudding
    Let's think fluffy bunnies, chocolate eggs, baby chicks and Easter. If a pudding could draw a naughty line, this one would triple jump it!
  • Hot Cross Buns
    Hot Cross Buns are traditionally served on Good Friday and mark the end of the Lent.
  • Easter Whoopie Cakes
    These cakes or pies are a cross between a cookie and a cake and originated from the Amish community in America. Be as creative as you like in decorating them!
  • Simnel Cake
    Traditionally a cake made by girls in service for their Mothers on Mothering Sunday, not only as a gift but as an indication of their baking skills. Nowadays it is eaten as an Easter cake.